Easy Homemade Chicken-Stuffed Poblano Peppers Recipe
If you’re seeking a delightful twist on a classic, look no further than this easy homemade chicken-stuffed poblano peppers recipe. This dish combines juicy chicken, flavorful spices, and the mild heat of poblano peppers, making it a standout for both weeknight dinners and special occasions.
I remember the first time I cooked this dish for my family. It was a chilly Sunday afternoon, and we were all craving something hearty and unique. As the enticing aroma filled the house, my kids couldn’t resist peeking into the kitchen, anxiously waiting for dinner. This quickly became a family favorite, requested time and again for its rich, comforting flavors.
Why You’ll Love This Recipe
This recipe is not only delicious but also incredibly practical. With ingredients that are easy to find, it offers a flavorful, nutritious alternative to traditional stuffed peppers. Its slightly smoky taste and creamy filling make it versatile enough to serve at dinner parties or enjoy as a comforting family meal.
Ingredients Notes
Each ingredient plays a critical role in the success of this dish. The poblano peppers provide a subtle heat without overwhelming the other flavors, while the chicken is the heart of the stuffing. Feel free to substitute ground turkey for a lighter option or swap out cheeses to accommodate dietary preferences.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Slice the poblano peppers lengthwise and remove the seeds and membranes. Place them on a baking sheet lined with parchment paper.
Step 2
In a skillet over medium heat, cook diced onions and garlic until fragrant. Add ground chicken and cook until browned, breaking it into smaller pieces as it cooks.
Step 3
Add diced tomatoes, corn, black beans, and your choice of spices to the skillet. Simmer for about 5 minutes until the mixture thickens slightly.
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Step 4
Stuff each poblano pepper half with the chicken mixture. Top with your choice of cheese and bake in the oven for 15–20 minutes until the cheese is bubbly and golden.
Step 5
Remove from the oven and allow to cool slightly before serving hot. Garnish with fresh cilantro or avocado slices for an extra layer of flavor.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each stuffed pepper tightly in plastic wrap before placing in a freezer-safe bag. Reheat in the oven at 350°F (175°C) until heated through.
Variations & Substitutions
For a vegetarian version, replace the chicken with quinoa or lentils. Add extra vegetables like zucchini or mushrooms for added texture and flavor. If you prefer a spicier kick, consider using jalapeños instead of poblano peppers.
Serving Suggestions
This dish pairs beautifully with a side of Mexican rice or a fresh green salad. Serve it at your next backyard barbecue or as a warming dish on chilly nights. It’s a versatile recipe that can be enjoyed as a main course or as part of a larger spread.
Frequently Asked Questions
Can I make this dish ahead of time? Absolutely! Prepare the stuffing mixture a day in advance and refrigerate. When ready to serve, stuff the peppers and bake them just before mealtime for maximum freshness.
Are poblano peppers very spicy? Poblano peppers are known for their mild heat, making them a great option for those who enjoy a hint of spice without overwhelming heat. However, for individuals sensitive to spice, taste-testing beforehand can be helpful.
What type of cheese pairs well with this dish? A variety of cheeses can complement this dish, such as Monterey Jack, cheddar, or a Mexican blend. Each offers a unique taste profile, allowing you to customize the flavor to your liking.
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Easy Homemade Chicken-Stuffed Poblano Peppers Recipe
Ingredients
Main Ingredients
- 4 poblano peppers large, halved and seeded
- 1.5 cups shredded chicken cooked
- 1 cup cheddar cheese grated
- 1 tsp cumin
- 0.5 tsp salt or to taste
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Arrange the poblano pepper halves on a baking sheet.
- In a bowl, mix together the chicken, cheese, cumin, and salt.
- Stuff each poblano half with the chicken mixture.
- Bake for 30-35 minutes until the peppers are tender.
Notes
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